Prepare the flax eggs. Combine the flaxseed meal and water in a bowl. Stir well to combine and refrigerate until ready to use.

Slice the potatoes and red onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out excess liquid from the potatoes and onions.

Place the onion and potato mixture in a bowl and add the flax eggs, flour, salt, and pepper. Mix well.

In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.

Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain.