Place the rolled oats, liquid egg whites, Greek yogurt, baking powder, sea salt, vanilla extract, and 0.25 tsp of the ground cinnamon into a high-speed blender.
Process on high until the mixture is completely smooth and the oats have transformed into a thick, pourable batter.
Pre-heat a large non-stick skillet or griddle over medium heat and lightly coat with a small amount of ghee if necessary.
Pour the batter to form four even pancakes and cook for 3-4 minutes until the edges are firm and small bubbles appear on the surface.
Flip the pancakes carefully and cook for another 2 minutes until they are golden brown and springy to the touch.
While the pancakes finish cooking, peel the banana and slice it into 1/4-inch thick rounds.
In a separate small skillet, melt the ghee over medium-high heat and add the banana slices along with the remaining 0.25 tsp of cinnamon.
Sauté the bananas for about 1 minute per side until they are caramelized and golden, then stack the pancakes and top with the warm fruit.