In a mixing bowl, mash the banana until mostly smooth, then add the egg whites, baking powder, and protein powder.
Whisk the mixture until it forms a smooth batter with no large lumps.
Heat a nonstick skillet or griddle over medium heat and lightly spray with nonstick spray.
Pour about 1/4 cup of batter per pancake onto the skillet. Cook until bubbles form in the center, about 3 to 4 minutes.
Carefully flip each pancake and cook for another 2 to 3 minutes, until cooked through and lightly golden.
Remove cooked pancakes to a plate and repeat, spraying the skillet as needed between batches.
Serve warm with fresh fruit, honey, or nut butter if desired.
