In a blender, combine the egg whites, Greek yogurt, oat flour, protein powder, baking powder, cinnamon, sea salt, vanilla extract, and half of the banana.
Blend on high until the batter is completely smooth, then let it rest for 5 minutes to allow the oat flour to hydrate and thicken.
While the batter rests, slice the remaining half of the banana into thin rounds.
Heat a large non-stick skillet over medium-low heat and add half of the ghee.
Place the banana slices in the skillet and sear for 1-2 minutes per side until they are golden brown and caramelized, then remove and set aside.
Wipe the skillet clean and add the remaining ghee to the pan.
Pour the batter into the skillet to form three or four small pancakes.
Cook for 3-4 minutes until bubbles form on the surface and the edges look set.
Carefully flip the pancakes and cook for an additional 2 minutes until the centers are springy and the outsides are golden.
Transfer the pancakes to a plate and top with the warm caramelized banana slices.