Combine the egg whites, Greek yogurt, protein powder, oats, half of the banana, 0.25 tsp of the cinnamon, baking powder, and sea salt in a high-speed blender.
Process the mixture on high speed until the batter is completely smooth and the oats are fully pulverized into a creamy consistency.
Slice the remaining half of the banana into thin, even rounds for the topping.
Heat a large non-stick skillet over medium-low heat and lightly coat the surface with half of the coconut oil.
Arrange the banana slices in the pan in three distinct circular clusters and sprinkle them with the remaining cinnamon.
Pour the pancake batter slowly over each banana cluster to form three even, round pancakes.
Cook for 3 to 4 minutes until the edges are firm and small bubbles begin to break the surface of the batter.
Carefully flip each pancake with a wide spatula and cook for another 2 minutes until the banana side is golden and fragrant.
Serve the pancakes immediately while the centers are light and fluffy and the fruit is warm.