BEAT eggs, milk and oil in large bowl until blended. STIR IN cereal; let stand until moistened, about 2 minutes.
MIX flour, baking powder, cinnamon and salt in small bowl. ADD to egg mixture; STIR just until dry ingredients are moistened. FOLD IN apples and pecans.
HEAT lightly greased large nonstick skillet or griddle over medium heat until hot. Reduce heat to medium-low. POUR 1/4 cup portions of batter into skillet; COOK until golden brown, turning once.
Serve with vanilla yogurt, pecan halves and a sprinkle of cinnamon.
This recipe is an excellent source of protein and choline and a good source of vitamin A and folate.
Always preheat skillet or griddle before cooking pancakes. Pan is hot when drops of water sizzle and dance on surface.