In a high-speed blender, combine the rolled oats, half of the banana, egg whites, Greek yogurt, vanilla extract, cinnamon, baking powder, and sea salt.
Blend on high until the batter is completely smooth and the oats are fully incorporated into a thick liquid.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with half of the coconut oil.
Pour the batter into the skillet to form three or four small pancakes, cooking for 2-3 minutes until small bubbles form on the surface.
Carefully flip the pancakes and cook for another 1-2 minutes until golden brown, then remove them from the pan and set aside.
Slice the remaining half of the banana into thin rounds and add them to the skillet with the remaining coconut oil.
Sauté the banana slices for approximately 1 minute per side until they become soft and caramelized, then serve them immediately over the warm pancakes.