In a small bowl, whisk together the part-skim ricotta cheese, lemon zest, and 0.25 tsp of ground cinnamon until the mixture is smooth and aerated.
Thinly slice the fresh strawberries into uniform pieces and set them aside.
Spread the ricotta mixture evenly onto one side of both slices of sprouted grain bread, ensuring it reaches near the edges.
Layer the sliced strawberries over the ricotta on one slice of bread, then press the second slice on top, ricotta-side down, to create a stuffed sandwich.
In a shallow dish wide enough for the bread, whisk the liquid egg whites with the vanilla extract and the remaining 0.25 tsp of ground cinnamon.
Carefully place the stuffed sandwich into the egg white mixture, allowing it to soak for 30 seconds on each side until the bread is fully saturated but not falling apart.
Heat the virgin coconut oil in a non-stick skillet over medium heat until it is shimmering and covers the bottom of the pan.
Place the soaked sandwich into the skillet and cook for 3 to 4 minutes per side, using a spatula to press down gently, until the exterior is golden brown and the ricotta filling is warm.
Transfer the French toast to a plate and drizzle with pure maple syrup before serving immediately while warm.