Grind the flax seeds in a blender or spice grinder. Whisk all the ingredients together in a shallow bowl and let sit a few minutes to thicken.

Heat a nonstick frying pan or griddle over medium heat until drops of water bounce off the top.

Spray with cooking spray (for cast iron) or use a neutral oil like canola or grapeseed oil just to coat the surface. (Do not using cooking spray on nonstick pans; it will ruin the surface.)

Place a slice of bread in the milk mixture and let soak in, then turn, allowing the other side to soak up the mixture. When the pan is hot, add the slice of bread and start soaking another.

Cook for 4 minutes on the first side, 3-4 minutes on the second side. Keep warm in the oven while you are cooking the rest.

Prepare the kumquats by washing well to remove any waxy coating (if store-bought). Home-grown kumquats just need a rinse. Trim off the ends of the kumquats, then stand up on one cut end and slice lengthwise. Peel the inner flesh and white pith away from the peel. Compost the flesh and pith; you will use only the peel, which is sweet. For a great step-by-step demo, see Recipe Girl's kumquat marmalade post.

Thinly slice the peels and place in a bowl.

Hull the strawberries using a paring knife to trim out the white center under the green leaves. Compost the tops. Thinly slice the strawberries. Tip: If you stand them cut side down it's easier to slice them lengthwise. Add to the bowl.

Roughly chop the pecans and add to the bowl.

Whisk the agave syrup and vinegar together, then pour over the fruit, tossing lightly.