You can wash the yeast from that batch, and then simply divide out the slurry between your next two batches. There should be more than enough viable cells for both of them. Here's a basic tutorial for yeast washing: Yeast Washing Illustrated
You can ignore the last step or two on there if you're re-pitching that same day; you won't need to let the yeast fall out of solution or decant the beer. The main purpose of washing like this would just be to thin out the yeast cake so that it's easier to collect and measure out for re-pitching.
Oh, and don't forget to use the Mr Malty pitching calculator
to see how much slurry to pitch into your two new batches.
Hope that helps!