Squeeze as much liquid out of the grated potatoes and onion as you can.

Mix together with the chopped spinach, almond flour, salt, egg, pepper, and baking powder. Using a spoon, form into two-inch potato pancakes and press down to flatten slightly.

Heat enough oil to cover the bottom of a large skillet. Working in batches, fry until golden brown, about seven minutes on each side. Remove to a plate lined with paper towels to drain.