In a high-speed blender, combine the rolled oats, egg whites, Greek yogurt, vanilla protein powder, half of the ground cinnamon, baking powder, sea salt, and vanilla extract.
Blend on high until the batter is completely smooth and the oats are fully incorporated into a thick consistency.
Core the apple and cut it into thin, uniform slices for even cooking.
Heat a large non-stick skillet over medium heat and add half of the ghee to coat the surface.
Add the apple slices and the remaining cinnamon to the skillet, sautéing for 3 to 4 minutes until the apples are tender and fragrant.
Remove the sautéed apples from the skillet and set them aside in a small bowl.
Wipe the skillet clean with a paper towel and add the remaining ghee to the pan.
Pour the batter into the skillet to form three or four pancakes, cooking for 2 to 3 minutes until small bubbles form on the surface.
Flip the pancakes carefully and cook for another 2 minutes until they are golden brown and cooked through.
Serve the pancakes immediately, topped with the warm caramelized cinnamon apples.