1 lb strawberries, hulled and diced
1 tbsp lime juice, freshly squeezed
1 tsp agave nectar
1 tsp salt
1/3 cup chia seeds
1 1/4 cups all-purpose flour
3 tbsp white sugar, granulated
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/4 cups whole milk
2 tbsp vegetable oil
1 tsp vanilla extract
4 large basil leaves, chopped
1 large egg

For the salsa: Place the strawberry pieces, lime juice, sugar and salt in a large bowl, stir together, and set aside to macerate for 30 minutes. After half an hour, stir in the basil pieces. Note that this salsa may be stored in a covered container, preferably a glass jar, for up to two weeks in the refrigerator, and, in fact, its flavor improves and deepens with time.

For the pancakes: Place the chia seeds in a dry pan over a medium flame and, tossing frequently, toast for 3-5 minutes or until the seeds have deepened in color and are fragrant. Remove from heat and set aside to cool. Meanwhile, whisk the flour, sugar, baking powder, baking soda and salt together in a large bowl. Set aside.

Whisk the milk, egg, two tablespoons of vegetable oil and vanilla extract together in another large bowl. Whisk the wet ingredients into the dry ingredients, mixing just until you have a smooth, uniform batter. Fold in the chia seeds.

Once your pan or griddle is heated, portion the batter out onto the cooking surface. Cook for just one to one and a half minutes on each side; finished cakes will be puffed and golden brown across their tops and bottoms. Remove cooked pancakes and repeat with additional batches as necessary. Top with strawberry salsa and serve.