In a high-speed blender, combine the egg whites, Greek yogurt, protein powder, rolled oats, half of the banana, vanilla extract, cinnamon, and baking powder.
Blend on high until the batter is completely smooth and let it rest for 2 to 3 minutes to allow the oats to hydrate and thicken.
While the batter rests, slice the remaining half of the banana into 1/4-inch thick rounds.
Heat a large non-stick skillet over medium heat and melt half of the ghee, swirling to coat the surface.
Pour the batter into the skillet to form three or four small pancakes, cooking for 2-3 minutes until bubbles form on the surface and the edges look set.
Flip the pancakes carefully and cook for another 1-2 minutes until the bottoms are golden brown, then remove them from the pan.
Add the remaining ghee and the banana slices to the hot skillet, searing them for about 1 minute per side until they are caramelized and golden.
Stack the pancakes on a plate and top with the warm caramelized banana slices.