In a high-speed blender, combine the egg whites, vanilla protein powder, Greek yogurt, oat flour, half of the banana, cinnamon, vanilla extract, baking powder, and sea salt.
Blend on high until the batter is completely smooth, then let it rest for 3 minutes to allow the oat flour to hydrate and thicken.
Heat a non-stick skillet over medium-low heat and lightly coat with half of the coconut oil.
Pour the batter into the skillet to form three medium-sized pancakes, cooking for 3-4 minutes until bubbles form on the surface.
Carefully flip the pancakes and cook for an additional 2 minutes until the centers are set and the outsides are golden brown.
While the pancakes finish, slice the remaining half of the banana into 1/4-inch thick rounds.
Remove the pancakes from the pan and add the remaining coconut oil along with the banana slices.
Sear the banana slices for 1 minute per side until they are caramelized and slightly softened.
Stack the pancakes on a plate and top with the warm caramelized bananas to serve.