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Carefully separate the eggs, placing the yolks in a mixing bowl and the whites in a separate small bowl.
Set the egg whites aside.
Whisk the water into the egg yolks in the mixing bowl until smooth.
Add the almond meal, protein powder, flax seeds and salt.
Stir until well mixed. (Mixture will be thick).
Whisk the egg whites until soft peaks form.
Fold the egg whites into the almond meal mixture until moderately well mixed. (Some small flecks of egg white may remain).
Spray a large, heavy, flat-bottomed skillet or pancake griddle with non-stick cooking spray.
Preheat to medium heat.
Spoon the batter onto the heated skillet or griddle, forming four 4-inch pancakes.
Cook on the first sides until the edges appear dry, bubbles cover the tops of the pancakes and the undersides are lightly browned.
Flip and cook until the second sides are also lightly browned.
Serve hot, with toppings, if desired.