Place the rolled oats, liquid egg whites, Greek yogurt, half of the banana, ground cinnamon, vanilla extract, baking powder, and sea salt into a high-speed blender.
Process the mixture until the batter is completely smooth and the oats have been finely ground into a flour-like consistency.
Preheat a large non-stick skillet over medium-low heat and lightly coat with a small amount of cooking spray or oil.
Pour the batter into the skillet to form three or four medium pancakes, cooking for 3-4 minutes until small bubbles appear on the surface.
Flip the pancakes carefully and cook for an additional 2 minutes until both sides are golden brown.
While the pancakes finish, melt the ghee in a separate small skillet over medium heat and add the remaining half of the banana, sliced into rounds.
Sauté the banana slices for 1-2 minutes per side until they are caramelized and fragrant.
Stack the pancakes on a plate and top with the warm caramelized banana slices immediately.