In a high-speed blender, combine egg whites, Greek yogurt, protein powder, oats, cinnamon, vanilla extract, baking powder, and sea salt until completely smooth.
Let the batter rest for 5 minutes to allow the oats to hydrate and the baking powder to activate.
Slice the banana into 1/4-inch thick rounds.
Heat a large non-stick skillet over medium-low heat and add half of the ghee.
Place the banana slices in the skillet in small clusters, allowing them to sear for 1 minute until they start to turn golden.
Pour the pancake batter directly over the banana clusters to form 3 to 4 medium pancakes.
Cook for 3-4 minutes until bubbles form on the surface and the edges look set, then carefully flip.
Add the remaining ghee to the pan, swirling to coat, and cook for another 2 minutes until the pancakes are cooked through and the bananas are deeply caramelized.
Serve warm, stacked high to showcase the golden fruit.