MAKE THE PANCAKES
Preheat oven to 200 degrees
In a medium bowl, stir together the masa harina, flour, baking soda, and kosher salt. In another bowl, whisk together the eggs, oil, honey or maple syrup, Greek yogurt and milk.
Pour the dry ingredients into the wet ingredients, then stir to gently combine until the batter comes together and is pourable but slightly lumpy. Note: You can add a bit more milk if the batter is too thick.
Heat a large non-stick griddle or skillet over medium-low heat, then brush the skillet with butter or oil.
Scoop a scant 1/3 cup of batter onto the griddle and repeat to make 4 pancakes. Cook for several minutes until a few of the bubbles that appear on the surface have burst and the bottoms are golden brown, adjusting the heat as necessary. Flip carefully, then cook for another minute or so until golden brown on the other side.
Place the cooked pancakes on a baking sheet in the oven to keep warm. Add a splash of milk to the remaining batter to loosen it, then repeat for the remaining pancakes, adjusting the heat as necessary since the griddle can become very hot.
Serve warm with maple syrup, almond butter, Strawberry Lime Chia Jam (recipe follows) or creme fraiche or yogurt.
MAKE THE STRAWBERRY LIME CHIA JAM
In a 10" skillet, add the strawberries, lime juice and 2 tablespoons water. Simmer over medium heat for 10 minutes, stirring occasionally. About halfway through the simmering time, begin to break down the berries by smashing them with a fork into a chunky but uniform texture.
Once the berries are broken down, stir in the maple syrup, vanilla, chia seeds, and lime zest until combined, about 30 seconds. Turn off the heat. Let the skillet sit about 5 to 7 minutes until the chia seeds thicken the jam. Transfer to a 16-ounce canning jar and refrigerate; the texture will set even further when chilled.