1 cup quick cooking oats
2 cups pumpkin puree
1 (16 ounce) can whole kernel corn, drained
3 3/4 cups vegetable oil
4 eggs
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon salt
1 cup pumpkin puree
1 cup sliced almonds
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, mix pumpkin puree, corn, vegetable oil, eggs, flour, baking powder, baking soda, cinnamon, salt, pumpkin, almonds, and oats. Mix just enough to make it all stick together. Pour batter into prepared pan.
Bake in preheated oven for 45 minutes, or until a toothpick inserted into center of pan comes out clean. Cool on a rack while you serve.
While the pancakes are baking, preheat oven to 350 degrees F (175 degrees C). Grease a 12 inch jelly-roll pan.
Place pancakes in the prepared pan, and place jelly-roll in pan underneath. Top with pumpkin puree mixture, and spread evenly. Bake for about 20 minutes, or until a thermometer reads 165 degrees F (70 degrees C). Serve hot or hot water will melt jelly-roll.