To prepare chocolate, chop each disk into large wedges and place in microwave-safe bowl. Cook in two 30-second bursts, stirring after each, then finish with additional 15 to 30 seconds. Set aside to cool slightly.
To prepare pancake batter, whisk together flour, sugar, baking powder, baking soda, and salt in large bowl. In second bowl, whisk together buttermilk, egg, 2 tbsp. of oil, vanilla extract, and almond extract.
Whisk wet ingredients into dry ingredients, mixing to smooth, uniform batter. Slowly stir in melted chocolate, mixing until completely distributed throughout batter.
Heat 1 tsp. oil in heavy-bottomed skillet over medium heat. (For best results, fry pancakes in batches, adding 1 tsp. oil to pan per batch.) Using ¼-cup measure, portion out three to four pancakes.
Fry approximately 2 minutes on first side, until air holes appear at edges of each pancake and they are puffed and matte colored. Flip and cook 1 to 2 minutes more, until pancakes are cooked through.
Stack on plate, top with generous drizzle of cajeta (approximately ½ cup per stack), and serve immediately. Add more oil to pan and continue to cook pancakes until all the batter is used.