Beat the egg replacer mixture (or eggs) and oil together until well combined and smooth. Stir in the sour cream.
Whisk all the dry ingredients (flours, salt, baking soda, baking powder and sugar) in a mixing bowl.
Add the sour cream mixture to the dry ingredients and mix until just combined. If the mixture seems too thick, add the extra milk. Stir in the mini chocolate chips, if using.
Heat a griddle on medium heat. Grease lightly with cooking spray or melted butter. Pour the batter (either ¼ cup for regular size pancakes or 1tbsp for little pancakes) and cook for 1~2 minutes or bubbles start to form on the surface. Gently flip and cook on the second side for another 1~2 minutes.
Keep the pancakes warm and serve with syrup and berries.