In a high-speed blender, combine the rolled oats, vanilla protein powder, baking powder, ground cinnamon, egg whites, Greek yogurt, vanilla extract, and half of the banana.
Blend on high until the batter is completely smooth and the oats are fully incorporated into a thick pancake batter.
Slice the remaining half of the banana into thin, even rounds.
Heat a large non-stick skillet over medium-low heat and add the coconut oil, swirling to coat the surface evenly.
Pour the batter into the skillet to form three or four medium pancakes, leaving space between each.
Gently press the reserved banana slices into the wet side of each pancake before the batter sets.
Cook for 3-4 minutes until bubbles form on the surface and the edges look dry, then flip carefully.
Cook for another 2 minutes until the bananas are beautifully caramelized and the pancakes are golden brown and cooked through.