In a high-speed blender, combine the egg whites, Greek yogurt, oat flour, vanilla protein powder, half of the banana, cinnamon, vanilla extract, baking powder, and sea salt.
Blend on high until the batter is completely smooth and slightly aerated.
Heat a large non-stick skillet over medium-low heat and lightly coat with a tiny amount of ghee or cooking spray.
Pour the batter into the skillet to form 3 or 4 medium pancakes, cooking for 3-4 minutes until bubbles form on the surface and the edges are set.
Carefully flip the pancakes and cook for another 2 minutes until golden brown and cooked through; remove from the pan and set aside.
Slice the remaining half of the banana into rounds.
In the same skillet, melt the 1 teaspoon of ghee over medium heat and add the banana slices in a single layer.
Sear the bananas for 1-2 minutes per side until they are deeply caramelized and golden brown.
Stack the pancakes on a plate and top with the warm caramelized bananas and any remaining ghee from the pan.