Whisk together flour, cinnamon, baking powder, and salt in a bowl. Whisk in the egg and sugar.
Stir in the milk a little at a time until a smooth batter forms (not too thin or watery, and not too thick or clumpy).
Fold the diced apples into the batter.
Lightly coat a waffle iron with cooking spray.
Using about 1/2 cup per portion, ladle the batter in the waffle maker and cook according to the directions.
In a non-stick pan over medium heat, brown the chicken sausage on both sides.
Whisk together ingredients for the glaze in a bowl and drizzle over hot waffles, garnish with pecans (if using). Serve with chicken sausage, yogurt and raspberries.