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.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.