Combine the rolled oats, egg whites, Greek yogurt, protein powder, half of the banana, cinnamon, baking powder, and vanilla extract in a high-speed blender.
Process the mixture on high until the oats are fully pulverized and the batter is completely smooth and thick.
Heat a large non-stick skillet over medium-low heat and melt 0.5 tsp of ghee to evenly coat the surface.
Pour the batter into the skillet to form three medium-sized pancakes, ensuring they do not touch.
Cook for 3 to 4 minutes until small bubbles form on the surface and the edges look set, then flip carefully.
Continue cooking for 2 minutes until the pancakes are golden brown and cooked through, then transfer them to a plate.
Add the remaining 0.5 tsp of ghee and the honey to the same skillet, stirring until melted and bubbling.
Slice the remaining half of the banana into rounds and sear them in the honey mixture for 1 minute per side until deeply caramelized.
Stack the pancakes and crown them with the warm caramelized banana slices before serving.