Pulse the rolled oats in a high-speed blender until they reach a fine, flour-like consistency.
In a medium mixing bowl, whisk together the oat flour, vanilla protein powder, baking powder, ground cinnamon, and sea salt.
Mash half of the banana in a separate small bowl, then stir it into the dry ingredients along with the egg whites and Greek yogurt until the batter is smooth.
Heat half of the coconut oil in a large non-stick skillet over medium-low heat.
Pour the batter into the skillet to form three pancakes and cook for 3 minutes until bubbles form on the surface, then flip and cook for another 2 minutes until golden brown.
While the pancakes are finishing, slice the remaining half of the banana into thin rounds.
Remove the pancakes from the pan and set aside; add the remaining coconut oil and maple syrup to the same skillet.
Sauté the banana slices in the syrup for 1 minute per side until they are deeply caramelized and tender.
Stack the pancakes on a plate and top with the warm caramelized bananas and any remaining syrup from the pan.